Texas Caviar

READY IN: 8hrs 10mins
Recipe by Gina Rae Vinson

Slightly sweet, not too spicy. Serve with tortilla chips. Print copies of this recipe, people always ask for it!

Top Review by Sanzibar ;-)

I first tried Texas Caviar while at my husband's family reunion in Austin during Thanksgiving last year. This recipe duplicated what my sister-in-law made for us perfectly, except she had added red onion. I used a medium shallot and also added some tobasco sauce, cumin, and a little chili powder to spice it up some to meet my family's desire for a spicier flavor. Everyone loved this recipe and couldn't stop eating it. I have had several requests for the recipe from guests who shared this delicious snack with us. I have also served this as a side dish with grilled chicken and as a relish on cheese quesadillas. I will make this recipe over and over again. Thanks for posting this terrific recipe!

Ingredients Nutrition

Directions

  1. Remove membranes and seeds from peppers.
  2. Dice peppers and place in a large plastic bowl (jalapenos should be finely chopped).
  3. Drain and rinse the black beans, blackeye peas, and shoepeg corn and add to peppers.
  4. Add italian dressing and stir well.
  5. Cover and marinate in refrigerator for 8 hours.
  6. Drain.
  7. Dice roma tomatoes and cilantro and stir into mixture.
  8. Serve with tortilla chips.

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